These Asian style tuna cakes are made with fresh ahi tuna steaks, a few pantry staples and topped with a spicy wasabi mayo. They are a fun twist on tuna cakes that can be pan fried or baked.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: ahi tuna, ahi tuna cakes, asian tuna cakes, fish cakes, fish patties, tuna cakes, tuna patties
Servings: 2people
Ingredients
1lbahi tuna
1/2cuppanko breadcrumbs
2eggs
3clovesgarlicminced
3tbspgingergrated
2tbspsoy sauce
5scallionschopped
1tspsesame oil
2tbspsesame seeds (optional)
1/4cupmayonnaise
1tbspwasabi
Instructions
Mince ahi tuna by cutting into small cubes and then running knife through tuna many times to create a fine dice.
Add to a mixing bowl with minced garlic, grated ginger, panko breadcrumbs, whisked egg, soy sauce, scallions and sesame oil. Mix well until everything is well combined.
Cover and chill mixture for 20 minutes. Meanwhile, prepare the wasabi mayo by combining the wasabi and mayonnaise in a small ramekin and mix until combined.
Once the tuna mixture has chilled, section into 8 portions and form into patties. Sprinkle sesame seeds on both sides of the tuna cakes and press down to adhere (optional).
To Pan Fry: Heat 1-2 tablespoons of high smoke point oil (such as avocado oil) in a large frying pan over medium heat. Add tuna cakes and fry for 4-5 minutes on each side, or until golden brown and crispy on the outside.
To Bake: Add tuna cakes to a parchment lined baking sheet. Baked at 450 degrees for 14-15 minutes.